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Fall Harvest Recipes From Theresa Loe’s Kitchen Fall is the time when cool breezes begin to gently nudge Autumn leaves from the trees and the herb garden gives up its last harvest in preparation for winter’s appearance. It is the perfect time to stock up the herbal pantry by transforming the garden’s bounty into herbal vinegars, jellies, and dried herb blends. Extra pantry items can be given as gifts for the holidays. What hostess wouldn’t appreciate a jar of “Poultry Seasoning Salt” that was made from your own harvest? Make aromatic “Cinnamon People” gift tags to tie onto each gift and your friends will be very impressed. As the days begin to cool and shorten, it is also time for a few warm and wonderful herbal recipes. Try one of the delicious recipes below and enjoy the herbal season. Pantry Recipes:
Harvest Time Recipes: Chive Dip in a Harvest Pumpkin
Craft: (From the 2002 Herbal Calendar)
1 tbsp. dried marjoram 1 tbsp. dried thyme 1 tbsp. dried sage 1 tbsp. dried rosemary ¼ tsp. ground white pepper 1 tsp. salt
Combine all ingredients in a small bowl and mix well. Store in airtight container. To use, sprinkle 1-2 teaspoons of mixture over chicken. Rub mixture into the skin and cook as usual. Also good on vegetables.
Italian Herb Blend(From the 2001 Herbal Calendar)
2 tbsp. dried oregano 2 tbsp. dried basil 1 tbsp. dried thyme 1 tbsp. dried rosemary ½ tsp. garlic powder
Combine all ingredients and store in a clean, airtight glass jar. Use one teaspoon at a time to flavor tomato sauce, soup, stew, pasta, or bread.
(From the 2003 Herbal Calendar)
This dip is delicious any time of year, but makes an excellent presentation during the fall season when served inside a hollowed out pumpkin. Many grocery stores now carry fresh herbs and edible flowers all year long, making this an excellent holiday dip. If you don’t have fresh lemon balm or parsley in your area, set the pumpkin on a bed of fall leaves instead.
8 oz. sour cream 4 oz. cream cheese, softened 2 Tbsp. finely chopped, fresh chives 2 Tbsp. finely chopped scallions 1/4 tsp. salt 1/8 tsp. garlic powder 1 small pumpkin, hollowed out assorted cut vegetables fresh chive blossoms fresh lemon balm or parsley for garnish
In a small bowl, combine sour cream, cream cheese, chopped chives, scallions, salt and garlic powder. Stir with a fork or whisk until well blended. Cover and refrigerate for at least one hour before serving. To serve, spoon dip into pumpkin and set on a tray surrounded by fresh cut vegetables for dipping. Sprinkle a little chopped chive blossoms on top of the dip. Garnish tray with remaining chive blossoms and fresh sprigs of lemon balm or parsley.
(From the 2003 Herbal Calendar)
2 cups self-rising flour 1/3 cup shortening 1 Tbsp. freshly chopped chives 2 Tbsp. grated Parmesan cheese 1/4 tsp. garlic powder 1 cup buttermilk
Preheat oven to 400 degrees. In a medium-sized bowl, use a pastry cutter or fingers to combine flour and shortening until it resembles course meal. Add chives, cheese and garlic powder. Stir to mix. Add buttermilk and stir until just combined. On a heavily floured board, gently knead dough 2-3 times. Do not over work the dough or your biscuits will be tough. Pat down dough until approximately ½ inch thick. Use a floured 2-inch biscuit cutter to cut out 10-12 biscuits. Bake on a nonstick cookie sheet for 15-18 minutes or until tops are golden brown. Serve warm with butter.
(From the 2004 Herbal Calendar)
2 bags of orange pekoe tea 10 whole cloves 1 bay leaf 1 cinnamon stick, broken in half Hot water Maple syrup
Place tea bags, cloves, bay leaf and cinnamon stick into a teapot. Fill pot with hot water, cover and steep 5 minutes. Place 2 teaspoons of maple syrup in each teacup and pour in hot tea. Serve immediately.
(From the 2004 Herbal Calendar)
This versatile mixture can be used to make cinnamon tree ornaments, gift tags and these “gingerbread-like” people. It is indispensable at the holidays.
10 tbsp. ground cinnamon 4-6 tbsp. apple sauce Girl and boy cookie cutters Drinking straw
In a small bowl, combine cinnamon with 4 tbsp. of apple sauce. Mix with a fork. Add more apple sauce, one tablespoon at a time until mixture forms a soft dough. Sprinkle counter with cinnamon and roll mixture out like cookie dough to 1/4 inch thick. Cut out shapes and place on an ungreased cookie sheet. Use the straw to make small holes in each hand for stringing. Place cookie sheet in an oven set on lowest setting (about 150 degrees) with the door ajar for 4-6 hours or until complete dehydrated and dry. Remove and string on garland as described below. They will last indefinitely.
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Inspiring you to enjoy the fragrance, flavors, and beauty of herbs and flowers in your home. |
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